Cabbage Rolls with Tomato Rice
Ingredients
- Ingredients
- 8 medium Cabbage
- salt
- 1 day-old White roll
- 125 milliliters lukewarm milk
- 2 shallots
- 2 garlic cloves
- 40 grams butter
- 500 grams mixed Ground meat
- 1 egg
- freshly ground peppers
- 30 grams clarified butter
- 600 milliliters Vegetable broth
- 250 grams short grain rice
- 400 grams peeled, canned Tomatoes
Preparation steps
Preheat oven to 200°C (approximately 400°F). Rinse cabbage leaves and blanch for 2-3 minutes in boiling salted water. Remove, rinse in cold water and drain on a kitchen towel. Soak bread in warm milk.
Peel 1 shallot and the garlic cloves, chop finely and cook in a hot pan with 20 grams (approximately 1 1/2 tablespoons) melted butter until translucent, 1-2 minutes. Mix ground meat with egg. Squeeze the milk from the roll, crumble and add to meat along with the onion-garlic mixture. Season with salt, pepper and cumin. Lay 2 cabbage leaves slightly overlapping side-by-side and top with some of the meat mixture. Fold in sides and roll the cabbage leaves around the meat mixture, into a roulade. Secure the rolls with kitchen twine. Sear on all sides in a hot roasting pan with clarified butter. Deglaze pan with 200 ml (approximately 3/4 cup) broth and simmer for 40-45 minutes in the oven.
Meanwhile, peel the remaining shallot, chop finely and cook in butter until translucent. Add rice, sauté briefly and pour in the tomatoes and remaining broth. Let cook until tender over medium heat (20-25 minutes). Season with salt and pepper. Remove twine from cabbage rolls. To serve, spread rice on a dish and top with the cooked cabbage rolls.
